Pan roasted branzino with avgolemono sauce
Roast
Roasting
I LOVE lemon no matter how you squeeze it [sorry, I couldn't resist] so I am always looking for new ways to incorporate lemon flavors into my food. My husband and I recently had lunch at a Greek restaurant on our way to the fish market. I had a wonderful bowl of avgolemono soup for the first time in a while and I decided to recreate those flavors as a sauce. I highly recommend that you serve this with Israeli Couscous with Roasted Lemons and Capers [see my recipes]. Also, this recipe can be doubled or tripled easily. You won't need to increase the sauce though as it should make enough for 3 Branzino.
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